Easy Tex-Mex Migas
Tex-Mex Migas is a 10-minute Mexican egg dish that is perfect for breakfast, lunch or brunch! Warm, creamy scrambled eggs nestled in a savory combination of seasoned corn tortillas, green chiles, tomatoes and warm spices !
This is a popular gluten-free, “South-of-the-Border” breakfast dish that is both nutritious and filling.
What are migas?
“Migas,” in Spanish, means crumbs. This dish uses “crumbs” of corn tortillas mixed in with cooked eggs and vegetables, thus we have Migas.
What’s the difference between migas and chilaquiles?
According to Texas Monthly, while the two dishes are quite similar, they are not the same, but many restaurants use the terms interchangeably.
In short, Migas is a dish that has scrambled eggs, onions, peppers and crushed corn tortillas where Chilaquiles are fried corn tortillas topped with cheese, eggs and/or peppers.
Migas are a great brunch dish! I serve them topped with salsa, a slice of avocado and a side of homemade refried beans, along with some crispy corn tortilla chips!
Ingredients
Migas require only one skillet and a few eggs, a little onion (red, yellow or white), a bell pepper (green or red), corn tortillas (or corn tortilla chips), ground cumin, chili powder, salt & pepper.
How to make it
- For best results, use non-stick skillet for Migas.
- First, chop onion, bell pepper and tortillas-tear or cut them into small pieces. Lightly beat eggs in a bowl and set aside.
- Heat a tablespoon of oil and saute onion, bell pepper and corn tortilla strips with cumin and chile powder; cook vegetables and tortillas for 3-4 minutes, until semi-tender
- Add beaten eggs to the Mexican seasoned vegetables; cook eggs to desired consistency; plate, garnish, devour!
Migas are often served with a side of black beans, refried beans, pico de gallo, Mexican rice, tamales, sliced avocado and a Michelada or a Bloody Mary, because, well…Migas are a great hangover food!
Make ahead and storage
Migas are best served immediately; refrigeration or freezing is not recommended.
Related recipes
- Mexican Shrimp Cocktail
- Tex-Mex Sour Cream Sauce
- Restaurant-Quality Refried Beans
- Easy Mexican Rice
- Low Carb Breakfast Casserole
- Country Style Eggs Benedict
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Tex Mex Migas
Ingredients
- 3 large eggs whole
- 3 corn tortillas cut into pieces
- 1 tablespoon chopped green bell pepper
- 1 tablespoon chopped onion chopped
- 1 tablespoon oil
- ½ teaspoon ground cumin
- ½ teaspoon chili powder
- salt and pepper to taste
Instructions
- Lightly beat eggs in a bowl; set aside3 large eggs
- Tear or cut tortillas into small pieces; set aside3 corn tortillas
- Heat oil in non-stick skillet1 tablespoon oil
- Add tortillas, onions and bell peppers to oil; stir and season with cumin and chile powder3 corn tortillas, 1 tablespoon chopped green bell pepper, 1 tablespoon chopped onion, ½ teaspoon ground cumin, ½ teaspoon chili powder
- Pour eggs over vegetables and let sit for 30 seconds3 large eggs
- Stir continuously until eggs reach desired consistency; taste for saltsalt and pepper to taste
- Plate, garnish with cheese and salsa; serve immediately
Notes
- This recipe uses 3 large eggs and makes two servings.
- If you want to adjust the servings, change the number of servings on the recipe card and the proportion of the other ingredients will adjust automatically!
Nutrition Estimate
Made it easy!
Thank you!